Spuds you like

It was with amazement that I read the article about the patenting of a device to produce crispy roasted potatoes (23 November, p 24). All you have to do is parboil the potatoes, drain the water away, then place a hand securely on the lid of the saucepan and give it a good shake until the potatoes are roughened. This has been known in our family for at least three generations. To make them really good you should use duck or goose fat, never oil.

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